Slow Cooker Butternut Squash Chili
A big pot of chili that leans sweet and smoky instead of heavy, with cubes of butternut squash that hold their shape and two kinds of beans that go creamy after a long afternoon in the slow cooker.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 15 min
- Total Time
- 6 hr 35 min
The Story Behind This Recipe
I keep coming back to slow cooker butternut squash chili because it earns its place on a busy week — honest ingredients, a method you can hold in your head, and a result that tastes like somebody cooked on purpose.
It came together the way most things in this kitchen do: made once for the sake of dinner, tinkered with, then written down when it finally worked twice in a row.
The lesson it keeps teaching me is to read the method through before turning on the heat and to get everything measured first. That single habit makes home cooking calmer than any gadget.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
Ingredient Substitutions
- Fresh herbs
- About a third as much dried, rubbed between your palms first
- Butter
- Olive oil, for a dairy-free version
- Chicken stock
- Vegetable stock, or water with a squeeze of lemon
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Butternut Squash Chili
Recipe Card
Slow Cooker Butternut Squash Chili
★ 4.8 · By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 15 min
- Total Time
- 6 hr 35 min
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 cans black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can crushed tomatoes
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 cups vegetable broth
- Kosher salt and black pepper
- Cilantro and lime wedges for serving
Instructions
- 1
Pile the squash, beans, tomatoes, onion, and garlic into the slow cooker and stir in the chili powder, paprika, and cumin.
- 2
Pour over the broth, season generously with salt and pepper, and stir once so every cube of squash is coated in spice.
- 3
Cover and cook on low for six hours, or high for three, until the squash is tender but still holding its edges.
- 4
Mash a ladleful of beans against the side of the pot and stir it back in — that is what makes the broth thick without any cream.
- 5
Taste for salt, then serve in deep bowls with plenty of cilantro and a squeeze of lime over the top.
Nutrition
Estimated per serving (8 servings per recipe).
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